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Best Flaky Peach Cream Cheese Danish Braid Recipe

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This flaky peach cream cheese Danish braid looks like it came from a fancy French patisserie but is secretly simple using store-bought puff pastry. Tangy cream cheese, juicy peaches, and buttery, flaky layers come together in a showstopping pastry perfect for lazy Sunday mornings or brunch with friends.

Ingredients

Scale
  • 2 large ripe peaches, diced into ½-inch pieces (about 2 cups)
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 8 ounces cream cheese, softened to room temperature
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 sheet (about 10x10 inches) frozen puff pastry, thawed but still cold
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Turbinado or coarse sugar, for sprinkling (optional)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Make the peach filling: In a medium bowl, combine the diced peaches, 2 tablespoons sugar, cornstarch, vanilla extract, and a pinch of salt. Stir gently until the peaches are evenly coated. Set aside.
  3. Make the cream cheese filling: In a separate bowl, beat the softened cream cheese and ¼ cup sugar together until smooth and fluffy, about 2 minutes. Scrape down the sides. Add the egg yolk, vanilla extract, and flour, and beat again until fully combined. Set aside.
  4. Prepare the puff pastry: On a lightly floured surface, gently unfold the thawed puff pastry sheet. Roll it out slightly to a 10×12-inch rectangle. Transfer to the parchment-lined baking sheet.
  5. Spread the cream cheese filling down the center third of the pastry rectangle, creating a 3-inch wide strip. Leave about 1 inch of space at the top and bottom ends.
  6. Spoon the peach mixture evenly over the cream cheese layer, leaving excess liquid behind.
  7. Using a sharp knife or pizza cutter, make cuts about 1 inch apart along both long sides of the pastry, cutting from the edge of the filling out to the edge of the dough (about 6 to 8 strips on each side). Do not cut into the filling area.
  8. Braid the pastry: Starting at one end, fold the top and bottom flaps over the filling. Alternately fold each strip from the left and right over the filling, slightly overlapping them in the center. Tuck the last strip under the bottom flap.
  9. Brush the entire braid generously with the beaten egg mixture. Sprinkle with turbinado or coarse sugar if using.
  10. Bake for 25 to 30 minutes, until the pastry is puffed, deeply golden brown, and the filling is bubbly around the edges. Rotate the pan halfway through. If browning too quickly, tent loosely with foil for the last 5 to 10 minutes.
  11. Cool completely on the baking sheet for at least 20 to 30 minutes before slicing.
  12. Dust with powdered sugar (optional) and serve.

Notes

Keep puff pastry cold at all times for best flakiness. Do not overfill the braid. Use ripe but firm peaches. Apply egg wash twice for a richer color. Let the braid cool completely before slicing to prevent filling from oozing out. Store leftovers loosely covered at room temperature for up to 2 days. Reheat in a 350°F oven for 5-8 minutes.

Nutrition

Keywords: peach cream cheese danish, peach danish braid, puff pastry danish, summer pastry, brunch recipe, peach recipe, cream cheese danish

Find it online: https://spoonmira.com/best-flaky-peach-cream-cheese-danish-braid-recipe/